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Tapioca Pearls

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READ REVIEWS ()

2 hr total
0 mins prep

Recipe Filed Under
Vegetable, Shrimp, Asian, Appetizer, Soup, Entertaining, Cocktail Party, Dinner Party, Valentine's

Provided By: Takashi Yagihashi

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Who says soup isn’t for cocktail parties? Takashi likes to serve little cupfuls of intensely flavored soups like this one as passed appetizers, with colorful garnishes on picks for a complete dipping and sipping experience. Kaffir lime leaves give this soup its floral flavor and aroma. You can buy them fresh or frozen in Asian markets or online.

Ingredients

Serves:

Tapioca Pearls:

4 quarts water

1 cup large tapioca pearls

Soup:

2 tablespoons canola or vegetable oil

3/4 cup chopped yellow onion

1/2 cup chopped tomato

1/3 cup peeled, chopped carrot

1/4 cup chopped leek, white part only

1/4 cup finely chopped lemongrass, bulb part only

2 tablespoons peeled and finely chopped fresh ginger

2 gererous tablespoons julienned kaffir lime leaves

1 teaspoon chopped garlic

1 tablespoon curry powder

3 cups chicken broth

2/3 cup unsweetened coconut milk

1 tablespoon rice vinegar

1 tablespoon sugar

salt and freshly ground black pepper

Garnishes:

16 large shrimp (21/25 count), peeled and deveined

salt and freshly ground black pepper

2 teaspoons unsalted butter

16 bite-sized mango slices

16 sprigs cilantro

Directions

To cook the tapioca pearls, pour the water into a saucepan and bring to a boil over high heat. Add the tapioca pearls, reduce the heat to a very gentle simmer, and cook for 45 minutes to 1 hour, or until all the pearls are translucent. Don’t worry if some break into pieces. Drain in a colander, rinse under cold water, and transfer to a bowl. You should have 2 cups.

To make the soup, in a saucepan, heat the oil over low heat. Add the onion, tomato, carrot, leek, lemongrass, ginger, kaffir lime leaves, and garlic and cook, stirring occasionally, for 5 to 6 minutes, or until the onions are soft and translucent. Add the curry powder, mix well, and continue to cook for about 30 seconds. Add the chicken broth and simmer over low heat for 8 to 10 minutes, or until the vegetables are soft. Add the coconut milk, vinegar, and sugar, raise the heat to medium-high, and bring to a boil. Remove from the heat and carefully place some of the vegetables and liquid in a blender. Process very slowly to a smooth, silky puree. Pour through a fine-mesh sieve placed over a saucepan, forcing the liquid through the sieve with a rubber spatula. Repeat in small batches with the remaining vegetables and liquid. Season with salt and pepper and reheat over low heat to serving temperature.

To prepare the garnishes, put the shrimp in a microwave-safe bowl, season with salt and pepper, and add the butter. Cover with plastic wrap and microwave for about 2 minutes on full power (the timing will depend on the microwave), or until the shrimp are pink and opaque throughout. Keep warm. To serve, have ready sixteen 1/2-cup demitasse or sake cups. Thread 1 shrimp, 1 mango slice, and 1 cilantro sprig onto each of 16 decorative picks. Put 1/4 cup of the hot soup into each cup, and then add 2 tablespoons tapioca pearls. Place a skewer on the rim of each cup and serve immediately.